Italian Vegetable Bake

[Guest guest]

Italian Vegetable Bake

 

Serves: 18

 

This colorful, low-sodium, and cholesterol-free vegetable dish is prepared

without any added fat.

 

INGREDIENTS

1 can (28 oz.) whole tomatoes

1 medium onion, sliced

1/2 lb. Fresh green beans, sliced

1/2 lb. Fresh okra, cut into 1/2 " pieces or 3/4 cup (1/2 of a 10 oz.

Package) frozen okra

3/4 cup finely chopped green pepper

2 tablespoon lemon juice

1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed

1-1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried oregano,

crushed

3 medium (7 " long) zucchini, cut into 1 " cubes

1 medium eggplant, pared and cut into 1 " cubes

2 tablespoons grated parmesan cheese

 

DIRECTIONS

1. Drain and coarsely chop tomatoes. Save liquid.

2. Mix together tomatoes and reserved liquid, onion, green beans, okra,

green pepper, lemon juice, and herbs.

3. Cover and bake at 325 F for 15 minutes.

4. Mix in zucchini and eggplant and continue baking, covered, 60-70 more

minutes or until vegetables are tender. Stir occasionally.

5. Sprinkle top with parmesan cheese just before serving.

 

NUTRITION INFO (per 1/2-cup serving)

 

Calories: 33.0

Fat: 0.2 G

Carbohydrates: 7.5 G

Protein: 1.8 G